Distributor Guides
Practical guides for foodservice equipment distributors: building your lines, importing, choosing equipment and keeping it running.
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Our picks for distributors building or growing their equipment lines.
BUILD YOUR LINE
Why factory-direct equipment costs less (and when it doesn't compare)
Where the price gap comes from, what really compares and how to compare two units fairly.
6 min read · EN / ES
All guides
Filter by topic. Every guide is available in English and Spanish.
Build your own equipment brand
What changes when the brand on the unit is yours: specs, labels, manuals, parts.
The spec checklist before you order
Every point to confirm with the factory before production starts.
Equipping a kitchen by business type
What a restaurant, bakery, café or hotel kitchen usually needs.
IMPORT & LOGISTICS
Incoterms for equipment buyers
FOB, CFR, CIF and DAP: who pays and who carries the risk at each step.
Full, mixed or LCL container?
How to choose the shipping mode for your order size and product mix.
How to estimate landed cost
From factory price to your warehouse: freight, duties, fees and handling.
HS codes for foodservice equipment
How equipment is classified and why it matters for duties.
CHOOSING EQUIPMENT
American vs European refrigeration
Design, sizes, components and which fits your market.
Choosing an ice machine
Production, storage, ice type, climate and water.
CARE & MAINTENANCE
Refrigeration cleaning and maintenance
A kit for your customers and technicians: daily, monthly and yearly tasks.
Caring for stainless and gas equipment
Cleaning, passivation, burners and safety checks.